From above, four small cobalt-blue tostadas sit on a light platter, each layered with pale green smashed peas, snowy swirls of whipped queso, glossy dark poblano strips, thin watermelon-radish slices, cilantro leaves, and a scatter of pink pepper flakes and lime zest.

Blue Corn Tostadas with Smashed Peas, Charred Poblano & Whipped Queso Fresco

Name: Blue Corn Tostadas with Smashed Peas, Charred Poblano & Whipped Queso Fresco
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups fresh or frozen peas if frozen, thaw; 8 small blue corn tortillas; 150 g queso fresco crumbled; 1/3 cup Mexican crema or sour cream; 1 large poblano pepper charred, peeled, seeded, and sliced into thin strips; 3 small watermelon radishes or regular radishes very thinly sliced; 3 tbsp pumpkin seeds lightly toasted; 1/3 cup cilantro leaves loosely packed; 2 scallions thinly sliced; 1 small clove garlic finely grated; 2 lime zested and juiced; 1/2 tsp ground cumin; 1/2 tsp Aleppo pepper or mild chili flakes; 1 tsp honey; 4 tbsp olive oil or neutral oil; 1 1/4 tsp salt divided; 1/2 tsp black pepper

Crisp tostadas topped with smoky peas, crema, and radish.

Category Appetizer

Prep 20 minutes

Cook 15 minutes

Style Mexican

Technique Charring

Diet Friendly Vegetarian

Daily recipe · March 22, 2026

A little about this dish

These crispy blue corn tostadas celebrate early-spring produce with a vivid smashed pea and charred poblano topping, finished with limey whipped queso fresco and radish for snap. The flavor leans Mexican without falling into the usual guacamole-salsa pattern: sweet peas, smoky chile, herbs, and tangy cheese make it fresh, savory, and strikingly colorful.

Ingredients (for 4)

Fresh or frozen peas — 2 cups — if frozen, thaw
Blue corn tortillas — 8 small
Queso fresco — 150 g — crumbled
Mexican crema or sour cream — 1/3 cup
Poblano pepper — 1 large — charred, peeled, seeded, and sliced into thin strips
Watermelon radishes or regular radishes — 3 small — very thinly sliced
Pumpkin seeds — 3 tbsp — lightly toasted
Cilantro leaves — 1/3 cup — loosely packed
Scallions — 2 — thinly sliced
Garlic — 1 small clove — finely grated
Lime — 2 — zested and juiced
Ground cumin — 1/2 tsp
Aleppo pepper or mild chili flakes — 1/2 tsp
Honey — 1 tsp
Olive oil or neutral oil — 4 tbsp
Salt — 1 1/4 tsp — divided
Black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🌶️🥣

Char the poblano over a flame or under the broiler for 6 to 8 minutes until blackened all over. Cover in a bowl for 10 minutes, then peel, seed, and slice into thin strips. Toss with 1 teaspoon lime juice, a pinch of the salt, and 1 teaspoon of the oil.
Step 2 — 🫛💧⏱️

Bring a small pot of salted water to a boil. Add the peas and cook for 1 to 2 minutes until bright green and just tender, then drain and rinse briefly under cool water.
Step 3 — 🥣🧄🫛

Set aside 1/2 cup of the peas. Mash the remaining peas with the garlic, cumin, honey, 1 tablespoon lime juice, 1 tablespoon oil, 1/2 teaspoon salt, and black pepper until chunky but spreadable. Fold in the reserved peas and the scallions.
Step 4 — 🧀🥄🍋

Mix the queso fresco with the Mexican crema, 1 teaspoon lime zest, and a pinch of salt until soft, creamy, and easy to spread.
Step 5 — 🌮🍳🧂

Heat 2 tablespoons oil in a skillet over medium heat. Fry the blue corn tortillas in batches for 1 to 2 minutes per side until crisp and lightly blistered. Drain on paper towels and sprinkle lightly with salt.
Step 6 — 🥄💙🫛

Spread each crisp tortilla with some of the whipped queso fresco, then add a generous layer of the smashed pea mixture.
Step 7 — 🌶️🥬🌰

Top each tostada with the poblano strips, radish slices, cilantro leaves, and toasted pumpkin seeds.
Step 8 — ✨🍋🍽️

Sprinkle with Aleppo pepper and the remaining lime zest, then drizzle lightly with the remaining oil. Serve right away while the tostadas are still crisp.

A final fox tip

For an even more dramatic presentation, plate on a white or pale pink dish and add a few microgreens. You can make the pea mixture and whipped queso a few hours ahead; just fry and assemble the tostadas at the last minute. For a vegan version, swap in a tangy whipped tofu-cashew cream and use agave instead of honey.